Looking for a dessert that screams Spring? This Pineapple Pale Ale Bundt Cake with Brown Sugar Glaze is everything you love about warmer temperatures and then some. A light fluffy cake piled high with fresh, grilled fruit and finished with a sweet glaze, this is the perfect finish to the end of any meal.
So I think it’s obvious at this point. I absolutely love cooking with beer and wine. It brings such a great depth of flavor to a recipe that is unparalleled by any other ingredient. Over the winter I made several recipes with the rich, dark stout beer but now that Spring is here – in theory, anyway – I wanted to take the opportunity to lighten things up a bit.
When I think of Spring, I think of dusting off the grill, eating meals outside on the patio and enjoying a drink at the end of the day. We were just able to have our first meal outside last weekend and it was so amazing!
This Pineapple Pale Ale Bundt Cake captures all that I love about the rising temperatures. The cake itself is light in flavor and in composition. It’s not going to sit heavy in your stomach after a long meal but instead is the perfect bite of dessert.
The Brown Sugar Glaze? Oh. My. This stuff is amazing! The cake itself isn’t overly sweet so the glaze gives it the perfect finishing touch. It works its way into all of the cake crevices and, if you’re like me, you’ll be trying to swipe extra spoonfuls from the cake plate.
And because I wanted to add just a bit more freshness to it all, I topped it with large chunks of grilled pineapple. See what I did there? I combined everything I love about Spring and baked it in a bundt pan! I actually took a photo of the finished cake with my phone and texted it to my husband and told him if ever there was a cake that was made for him, it was this one. Being the good husband that he is, he confirmed that I was indeed correct when he had a slice after dinner that night.
- 1 cup butter, softened
- 1-1/4 cup brown sugar
- 1 cup sugar
- 4 eggs
- 2 teaspoons vanilla
- 4 cups flour
- 1 tablespoon baking powder
- 1 cup milk
- 12 ounces pale ale beer
- 20 ounces crushed pineapple
- ½ cup brown sugar
- ¼ cup butter
- ¼ cup whipping cream
- ½ teaspoon vanilla
- ¼ teaspoon salt
- 1 pineapple, peeled and cored
- Preheat oven to 350 degrees.
- In the bowl of an electric mixer, cream together butter, brown sugar and sugar.
- Add vanilla and eggs, one at a time, mixing until just combined.
- In a medium bowl, whisk together flour and baking powder. Add ⅓ of the flour mixture to mixer bowl, mixing just until combined.
- Add milk, mixing until just combined.
- Add another ⅓ of the flour mixture, mixing until just combined.
- Add pale ale, mixing until just combined.
- Add remaining flour mixture and mix until just combined.
- Fold in crushed pineapple.
- Bake for 55-60 minutes or until skewer inserted into cake comes out cleanly.
- Let cool in pan 15 minutes before removing to cooling rack. Cool completely.
- Stir all ingredients together in small saucepan over medium heat until mixture begins to simmer and thicken. Poke holes with skewer on top of cake and spoon glaze over top of cooled cake.
- Slice pineapple into rings and grill until grill marks are visible. Cut into large chunks and garnish center of cake.
I’m excited to be participating in Bundt Bakers for the first time this month. Many thanks to the talented Tara from Noshing with the Nolands for hosting! Looking for other Spring/Easter themed cakes? Check out these amazing recipes:
- Babka with Bittersweet Chocolate Chunks from Laura at The Spiced Life
- Bunny Nest Carrot Mini Bundts from Stacy at Food Lust People Love
- Bursting-With-Berries Lemon Curd Bundt Cake from Felice at All That’s Left Are Crumbs
- Carrot Tea Cake from Vonnie at My Catholic Kitchen
- Colorful Spring Bundt Cake from Varada at Varada’s Kitchen
- Easter Bunny Bundt from Jane at Jane’s Adventures in Dinner
- Easter Egg Cake from Margaret at Tea and Scones
- Easter Pound Cake from Lauren at Sew You Think You Can Cook
- Hot Cross Mini Bundt from Kelly at Passion Kneaded
- Lemon & Elderflower Bundt Cake from Maria at Box of Stolen Socks
- Lemon Coconut Bundt Cake from Kathia at Basic N Delicious
- Mini Lemon Spring Bundts from Tara at Noshing With The Nolands
- Pineapple Pale Ale Bundt Cake with Brown Sugar Glaze from Melanie at Melanie Makes
- Strawberry Lemon Bundt Cake from Lauren at From Gate to Plate
- Strawberry Poppy Seed Cake from Renee at Magnolia Days
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